Grilled Halibut with Bell Pepper and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something that tastes restaurant quality but comes together in less than an hour. Halibut is incredibly lean and packed with omega 3 fatty acids, making it as good for your body as it is delicious. The beauty of this dish is its simplicity: you're really just grilling beautiful fish fillets alongside colorful peppers and finishing everything with a fragrant lemon herb butter that takes just minutes to prepare. Even on a busy weeknight, you can have an elegant dinner on the table without any fuss. The bright flavors from fresh herbs and citrus make this feel special, but honestly, it's almost impossible to mess up.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 4 tablespoonsolive oil
- 2fresh lemon(zest and juice)
- 3 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(fresh leaves)
- 2 clovesgarlic(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Tip: Allow grates to heat for at least 5 minutes before grilling for optimal char marks.
- 2
In a small bowl, combine softened butter with minced garlic, fresh parsley, thyme, lemon zest, and a pinch of salt to create the herb butter. Set aside.
Tip: You can make the herb butter up to 1 hour ahead and refrigerate.
- 3
Pat the halibut fillets dry with paper towels, then brush both sides lightly with 2 tablespoons of olive oil. Season generously with sea salt, black pepper, and paprika.
Tip: Dry fish prevents sticking and promotes better browning on the grill.
- 4
Toss the bell pepper strips with remaining 2 tablespoons of olive oil and a light sprinkle of salt in a separate bowl.
- 5
Place halibut fillets skin-side down on the grill and cook for 4-5 minutes without moving them, until the skin crisps and releases easily.
Tip: Resist the urge to flip early; let the Maillard reaction develop for the best flavor.
- 6
Carefully flip the fillets and arrange bell pepper strips on the grill around them. Continue cooking for another 3-4 minutes until the fish flakes easily with a fork and peppers are tender with charred edges.
Tip: The halibut is done when it reaches an internal temperature of 145°F.
- 7
Transfer the halibut to serving plates and arrange the grilled bell peppers alongside each fillet.
- 8
Top each halibut fillet with a dollop of the prepared herb butter and drizzle with fresh lemon juice. Serve immediately while warm.
Tip: The residual heat will gently melt the herb butter, creating a silky sauce.
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